Asparagus Casserole

Asparagus Casserole


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This creamy casserole will get your kids to eat their veggies in no time!

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Serving Size / Yield

5 servings


  • 12 oz. fresh mushrooms, cleaned and sliced
  • 1 C. onion, chopped
  • 1/4 C. plus 1 Tbs. margarine
  • 2 Tbs. flour
  • 1 tsp. chicken base or bouillon granules
  • 1/2 tsp. salt
  • 1/4 tsp. fresh nutmeg
  • 1 C. milk
  • 1 lb. fresh asparagus, cut into 2-inch pieces
  • 1/4 C. bread crumbs

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Preheat oven to 350 degrees.  Saute mushrooms and onion in a 1/4 cup margarine until onion is translucent.  Blend in flour.  Add milk, chicken base, salt, and nutmeg.  Cook until thickened.  Cook asparagus 5-7 minutes in boiling water.  Drain.  Combine asparagus with mushroom mixture in 1 1/2 quart greased casserole.  Combine bread crumbs with 1 tablespoon melted margarine.  Sprinkle on top of casserole.  Bake uncovered 30-40 minutes.

Serve with: Roast Chicken with Rosemary

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